* Native American hand-harvested wild rice is preferred. (Native American hand-harvested wild rice is available in most natural food stores.)

Preheat the oven to 350 degrees. Cut each squash in half and remove the seeds. Lightly coat the outside of each half with safflower oil and place on a baking sheet. Set aside. To prepare the stuffing, heat the oil in a medium skillet over medium heat. Add the shallots, and sauté for 2 to 3 minutes or until beginning to brown. Add the celery, mushrooms, and salt, and sauté another 4 to 5 minutes or until the mushrooms release their juice. Transfer the sautéed vegetables to a medium mixing bowl along with the remaining stuffing ingredients. Mix until well combined. Fill the squash halves with stuffing, cover each with foil, and bake 45 to 50 minutes or until the squash is tender when poked with a fork. Remove the foil and bake another 7 to 10 minutes to brown slightly. Garnish with chives before serving. Yield: 4 servings.